Bryanna’s Basic Fatfree Cookie Dough and Variations

This dough makes a cookie that is crispy-chewy on the outside and a bit cakey– but not dry– on the inside. It’s great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)

NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make a crispy crust and keep the insides moist, these cookies can easily burn. If you don’t have the new double-bottomed cookie sheets, line your sheets with baking parchment or oiled brown paper.

Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly.

Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen.

JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you’ll need about 5 T. in all).

OATMEAL CHEWS: Use 2 c. whole wheat pastry flour and 2 c. rolled oats for ALL
of the flour. You can use molasses instead of corn syrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit.

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